Slide into blond-wood booths amid minimalist decor for jerezano chef Israel Ramos' beautifully creative contemporary dishes fuelled by typical Andalucian ingredients. House specials include rabo de toro (oxtail) croquettes, fried eggs with truffle, almadraba red tuna tartare with guacamole, and deliciously crispy asparagus tempura dipped in soy aioli. It's 1km north of Plaza del Arenal.
Ramos is also behind highly innovative, Cádiz-rooted Michelin-starred restaurant Mantúa.